Noun
Pronunciation: koo-lay uhn-guh’-book
True uncultured buttermilk.
Kule nkubuk is the whey that separates from making ngorno (butter) from ing’anayoi (the curdled mix of butter particles and whey that indicates cream breaking-point). When cooked, the buttermilk makes ranganya, the cooked whey product that shares similarities with the Norwegian cooked whey cheeses gjetost and mysost.
There is no word for this in English.
Return to the Stages of Milk Fermentation.
This is the draft manuscript of the Samburu Milk Project, © 2024 William Rubel.
Published by William Rubel
I am an author who writes about traditional food and foodways. My book, The Magic of Fire (2002) is about hearth cooking. I have written an introductory history of bread, Bread, a global history (2011) and am currently writing a history of bread for the University of California Press. Other areas of interest include wild mushrooms, and specifically the treatment of Amanita muscaria in the historic record. I also write about Early Modern British Gardens, and for a more general audience, I write for Mother Earth News on bread, gardening, and more. I have an ongoing research project into the smoke-cured fermented milk of the Kenyan Samburu tribe. I am a co-director of the Samburu Lowlands Research Station, Lengusaka. I am the founding editor (1972) of Stone Soup, the magazine of writing and art by young people.
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